Rice Pudding

Ingredients

• Put into a very deep pan half a pound of rice
• two ounces of butter
• four ounces of sugar
• a few all-spice pounded
• two quarts of milk

Method

1. 1

   Put into a very deep pan half a pound of rice washed and picked; two ounces of butter, four ounces of sugar, a few all-spice pounded, and two quarts of milk.

2. 2

   Bake in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 428. The excerpt below is the record exactly as published.

RICE PUDDING, Baked.— Swell the rice with a little milk in the oven or over the fire ; then add milk, egg, sugar, allspice, and lemon-peel. Bake in a deep dish. RICE PUDDING, to Boil.— Boil % lb. of rice ; take it up, and stir in 54 lb.) of butter, or milk and cream; grate nutmeg and sugar according to taste ; tie it up tight, and boil it another hour ; when done, pour melted butter over it. Currants may be added, if you like. RICE PUDDING, Plain.— Wash and pick some rice ; throw among it some pimento finely pounded, but not much ; tie the rice in a cloth and leave plenty of room for it to swell. When done, eat with butter and sugar, or milk. Put lemon peel if you please. It is very good without spice, and eaten with salt and butter. RICE PUDDING.— Put into a very deep p>an half a pound of rice washed and picked ; two ounces of butter, four ounces of sugar, a few all- spice pounded, and two quarts of milk

Cook this with the app: pantry check, scaling, and the assistant.